How to Make PENNE all'ARRABBIATA Like an Italian (The Angry Spicy Pasta Recipe)

By Vincenzo's Plate · 20 min

Ingredients

Instructions

1. Bring 5 litres of water to a boil in a large pot over medium-high heat, then add one tablespoon of rock salt and let it dissolve.
2. Add the pasta and cook for the time given on the packet.
3. Crush the peeled tomatoes in a large bowl by hand or with a potato masher.
4. Finely chop the chilies, removing some seeds if you want less heat.
5. Heat a generous amount of extra virgin olive oil in a pan over medium heat.
6. Add a splash of water and the crushed garlic, and stir until slightly browned.
7. Stir in chili to taste, then add the crushed tomatoes and cook for about 5 minutes.
8. Mash the tomatoes a little more with a masher or wooden spoon to squeeze out juice.
9. Stir in the chopped parsley and let simmer.
10. Just before the pasta is ready, reserve a mugful of pasta water.
11. Drain the pasta, add it to the pan and stir gently.
12. Add a few tablespoons of pasta water and toss the pasta well in the sauce until fully combined.
13. Top with fresh parsley and pecorino romano if desired.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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